Grape Bread with Camembert and Chilli
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 19 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 100 g wheat flour, type 550
- 50 g rye flour
- 90 g water
- 2 g yeast
- 5 g salt
For the dough: (swelling piece)
- 55 g oat flakes, crunchy
- 100 g water
For the dough:
- 300 g wheat flour, type 550
- 200 g wheat flour, type 1050
- 100 g wheat flour (whole rain)
- 12 g yeast
- 12 g salt
- 340 g water
- 100 g camembert (s)
- 150 g rapes, blue
- 1 chilli pepper (s), green
Print Recipe
Pin Recipe Instructions
- For the pre-dough, knead all the ingredients together. Cover the bowl with cling film and let rise overnight at room temperature for approx. 14-16 hours.
- For the swelling piece, roast the oat flakes in a pan without oil the evening before, put in a bowl and pour the water over it, stir everything, cover with cling film, leave to stand overnight.
- The next day, cut the camembert into cubes. Halve or quarter the grapes depending on the size, grapes without seeds are best, otherwise remove the seeds. Halve the chilli pepper, remove the seeds and cut into thin strips.
- For the dough, mix the types of flour, crumble the yeast into it. Add the rest of the ingredients, the source piece, pre-dough, grapes, camembert and chilli and knead everything together well. Cover and let rise for 1 hour.
- Place the dough on the floured work surface and cut in halves or thirds and work into a loaf or stick. Place these on the baking tray and cover and let rise for another 1 1/2 hours.
- Shoot in well at 220 degrees and bake for about 35 - 40 minutes.
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